Cheesy Mexican Taco Casserole (Low Carb)

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This Cheesy Mexican Low Carb Taco Casserole is made with low carb flour tortillas, ground beef, taco seasoning, riced cauliflower, and lots of cheese! It is a comforting and hearty low carb recipe that is sure to fill your belly!

Cheesy beef casserole in a clear casserole dish with a slice cut out.

This low carb taco casserole is a family favorite! Layers of meat, soft tortillas, salsa, heavy cream, cheese, taco seasoning, and cream cheese makes for a deliciously hearty casserole. Since this recipe is made with low carb tortillas, which contain wheat, it isn’t considered 100% keto-friendly but more of a low carb meal. I used (3) low carb tortillas in the entire casserole, at just 4g net carbs per tortilla spread out over nine servings. If you want to lessen the carbs, even more, you can use less taco spice, or you can make your own homemade taco seasoning, which is keto-approved.

How To Make An Easy Taco Casserole (with Ground Beef)

This baked casserole is an easy weeknight meal you can make in advance and reheat when you get home from work. Casseroles are the ultimate comfort food, aren’t they? They’re always quick to throw together and smells absolutely delicious baking in the oven! The best part about this meal is that you can make it in advance and reheat the leftovers for another time.

Make sure you check out my other low carb casseroles too!

Step-by-step instructions:

Ground beef with peppers and onions in a skillet,

Step 1: Saute the ground beef in a skillet with the onions until the meat is browned. While doing that, steam your cauliflower rice in the microwave following package directions. You could substitute beef with turkey or chicken if you prefer.

Another option is to use homemade riced cauliflower. It is cheaper to make at home! Just make sure it is steamed before adding it to your skillet.

Ground beef with peppers, onions and a cream sauce in a skillet.

Step 2: Add your cream cheese to the ground beef and cream together using a wooden spatula until it melts. This will ensure that your meat sauce for this low carb taco casserole is nice and smooth without chunks of cream cheese. Ground beef with peppers, onions, riced cauliflower and taco seasoning in a skillet.

Step 3: Next, add heavy cream, beef broth, taco seasoning, riced cauliflower, salsa, and pepper. Mix all ingredients until everything is nicely incorporated for the best Mexican flavor. The mixture should be thick and saucy.

Glass casserole dish layered with ground beef and shredded cheese.

Step 4:  Time to layer your taco casserole! Start by adding 1/3 of the ground beef mixture to the bottom of a 9 x 9-inch casserole dish. Top with 1/3 of the shredded cheese.

Taco casserole with low carb tortilla on top.

Step 5: Add one low carb tortilla in the middle of the casserole. Cut one tortilla in strips and place the pieces in all four corners to fully cover your casserole. The one extra tortilla shell will be enough to fully cover corners for each tortilla layer. Next, repeat the same layer with 1 cup of ground beef, a tortilla with the extra tortilla strips covering the corners and cheese. Finally, finish by adding the rest of the taco meat mixture topped with a final layer of cheese.

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Tip: If you prefer not to use low carb tortillas, there are homemade options if you are strict keto and prefer using grain-free gluten-free tortillas. Here are two recipes for homemade keto tortillas. One is made with coconut flour, and another made with almond flour.

Overhead shot of a cheesy, beefy layered casserole with pepper and onion on the side.

Step 6: Bake your casserole at 350 degrees F for 20-25 minutes and serve warm with fresh parsley (or cilantro) sprinkled on top! Add other toppings if you prefer. (see below)

Do I Have To Use Frozen Cauliflower In This Recipe?

No, you do not. Those steamed bags make it so so easy, though!

If you want to make your own freshly riced cauliflower, you can! Check out how to make cauliflower rice here. Making your own is more cost-effective, and I find it to have more of a bite!

What Toppings Can I Add To My Low Carb Taco Casserole?

Choosing your taco toppings are what make eating tacos so fun! So if you’re feeling up to it, you can add some additional toppings! Here are some delicious low carb ingredients you can top your casserole with:

  • More Salsa
  • Jalapeños
  • Sour Cream
  • Diced Tomatoes
  • Shredded lettuce
  • Green Onions
  • Fresh Cilantro
  • AvocadoA large slice of taco bake casserole on a white plate topped with parsley.

How To Keep This Casserole Low in Carbs

If you are looking for a delicious lower carb dinner idea, this recipe is perfect for you. Just make sure you use low carb tortillas. The Mission Tortillas are only 4g of net carbs per tortilla, and you only need three for the entire casserole.

Also, I suggest making homemade taco seasoning instead of buying a store-bought package. This way, you don’t have to worry about any added sugars or starches since you’re in control of the ingredients! You can even make it spicier if you like!

Can You Freeze This Taco Casserole?

Yes! Similar to my other casseroles, you can also freeze this one. To do this, prepare the taco bake, as stated in the instructions below.

Don’t bake. Instead, wrap your freezer-safe dish in plastic wrap and tin foil to prevent freezer burn, and freeze up to 3 months. Make sure your meat mixture is thoroughly cooled before you freeze it.

When you’re ready to eat your casserole, thaw it overnight in the fridge and bake the next day. Baking time may be a little longer since the casserole could still be cold or slightly frozen.

Can You Make This Casserole Ahead of Time?

Yes! That’s the best part about casseroles!
To make this in advance, assemble entire taco casserole in a casserole dish, as stated in instructions below. Then, before you bake, cover with aluminum foil and refrigerate for up to 2 days. When ready, bake the casserole for 25-30 minutes or until warmed through and melted.
Make sure you check out my list of 37 Keto & Low Carb Casserole Recipes!

More Low Carb Mexican Food Recipes:

 

Low Carb Mexican Taco Casserole Recipe:

Mexican Taco Casserole in a Dish with green pepper behind it
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4.75 from 87 votes

Mexican Taco Casserole (Low Carb)

A cheesy, meaty layered taco bake that is low carb is sometimes all you need after a long day. This Healthy & Low Carb Mexican Taco Casserole is filling made with ground beef, salsa, cauliflower rice, taco seasoning, cream cheese, and soft flour tortillas layered in a casserole dish! Your entire family will love this hearty, healthy dinner with just 5g net carbs per servings
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Low Carb Taco Casserole
Servings: 9
Calories: 417kcal
Author: Kasey Trenum

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Grease a 9 x 9" baking or casserole dish.
  • Brown ground beef in a skillet with onion and green peppers. Saute until the meat is browned. Then, drain the ground beef. While doing that, steam the riced cauliflower in the microwave following package directions.
  • Add the ground beef back to the skillet with the cream cheese. Use a wooden spoon to 'cream' the beef and cream cheese together until it melts. This will ensure your meat sauce is nice and smooth without chunks of cream cheese.
  • Over high heat, add riced cauliflower, whipping cream, beef broth, taco seasoning, 1/2 cup salsa, and pepper, then bring ingredients to a boil. Reduce heat to medium and simmer with the lid on for 5 minutes.
  • Remove lid. If the meat mixture has a lot of liquid, let it simmer on low until more moisture evaporates, and it thickens up with the lid off.
    If it has already thickened, take the skillet off the heat. If it seems TOO thick, simply add a bit of broth! You'll want it a bit saucy as the tortillas will absorb some of the moisture to keep the casserole from being dry.
    *Every stove cooks differently so you will need to be the judge. You want it to be a bit saucy to moisten your tortillas.
  • To assemble the casserole, spread 1/3 of the taco meat mixture (approx 1 cup) on the bottom of the casserole dish.
    Follow with 1/3 of the shredded cheese. Then place one of the low carb tortillas in the middle of the dish. Use a pizza cutter, or knife, to cut one tortilla in pieces and use half of those pieces to cover the corners of the casserole so that all the taco meat mixture is covered with tortillas.
    Repeat the steps above for the second layer. The recipe video in this post is very helpful for a step-by-step visual.
  • Finish the casserole with the last of the taco meat mixture and a final layer of cheese.
  • Bake for 20-25 minutes. Sprinkle parsley (or cilantro) on top and serve warm.

Video

Notes

Tip: If you prefer not to use low carb tortillas, there are homemade options if you are strict keto and prefer using grain-free gluten-free tortillas. Here are two recipes for homemade keto tortillas. One is made with coconut flour, and another made with almond flour. 
* Use less taco seasoning or my homemade taco seasoning linked in the post to further reduce the carbs. 
* You can prepare this ahead of time! Just assemble as stated above and refrigerate covered until ready to reheat. Keep in the fridge for no more than 2 days before baking.
* Freeze this casserole for up to 3 months and allow to defrost in the fridge overnight before baking.

Nutrition

Calories: 417kcal | Carbohydrates: 11g | Protein: 26g | Fat: 30g | Fiber: 6g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Two shots of this a taco casserole in a casserole dish and a slice removed

 

57 Comments

  1. Need to change step 3 to saute beef with onions AND “bell peppers”. I got all the way to ready to serve and noticed I hadn’t used them

  2. 5 stars
    Delicious! My husband is not a riced cauliflower fan, but he didn’t even realize there was cauliflower in it. The tortillas soaked up the sauce and tasted really good, too. It was tastier and healthier than any fast food/take out dish I’ve had in a while.

  3. 5 stars
    It made a mess in the kitchen but it was worth it. We got 3 meals and one lunch for 2. My husband who doesn’t need locarb was wild about it.
    I topped it with shredded lettuce and strips of avocado….and a small amount of sour cream.

    1. Sp glad y’all loved it! I LOVE leftovers. We don’t have many with such a big family, but I’m so glad this worked so great for you!

  4. 5 stars
    Tried this tonight – it was a hit with the whole family! Hard finding low carb meals that everyone likes! Happy I came across this one. Will definitely be making again.

  5. Not that I have anything against riced cauliflower but it seems out of place in this recipe. What does it add?

    1. I’m not sure about you but I love rice with my Mexican food! While riced cauliflower will never 100% take the place of rice it is a good alternative to give you the texture and flavor that rice brings to a dish. I’m all for getting the extra veggies in when possible too.

  6. 5 stars
    Kasey, my dear, this recipe is a WINNA!!!!🥘🥘🥘🥘🥘 It is extremely flavorful and DELISH!!!♥️♥️♥️♥️

  7. Love this recipe, it’s excellent. I want to double it to share with my neighbors. If I double all the ingredients will it all fit into a 9×13 pan?

    1. This is one recipe I haven’t doubled so I can’t answer for sure. If you try it in the 9 x 13 it may be thicker than the single recipe in a 9 x 9. Let me know how it turns out.

  8. 5 stars
    Thank you for the recipe my husband and I made this last night and it was really good. Didn’t think we would like the rice in it but it made it amazing.

  9. 5 stars
    This was delicious! I altered it to make 9×13 pan….2 lbs of ground beef; about 4.5 ounces of cream cheese; 3/4 cups of salsa, beef broth, and HWC; a whole McCormick packet of taco seasoning; not much more cheese than the recipe calls for but I did buy two-2 cup bags. The cooking time was the same.

4.75 from 87 votes (72 ratings without comment)

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